Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Sear salmon on both sides, about 2 minutes per side. Cool to room temperature. Evenly distribute panko mixture among the tops of the salmon filets.

Bake salmon for 15 to 20 minutes, or until crust is golden and salmon is just cooked through.

Heat the reserved 2 tablespoons butter over medium heat. Sauté the shallot, celery and leek for 2 minutes. Add the wine and fish stock. Simmer until reduced by 2/3, about 10 minutes. Add heavy cream and simmer until mixture is reduced by 1/3.

Turn heat to low. Whisk remaining butter into wine mixture, one piece at a time, allowing each piece to melt fully before adding the next one. Season with salt and white pepper.

Strain mixture through a fine-mesh sieve into a bowl. Keep warm until ready to serve.

To serve:

Spoon truffled cauliflower puree onto the center of a plate and top with sautéed Swiss shard. Place a piece of salmon over the Swiss chard, then drizzle with beurre blanc. Garnish with fresh chives, if desired.